After much delay and a day outside of being part of National Pancake Week, Elisabeth and I finally got around to making some fresh blueberry and chocolate chip pancakes. Inspired by National Pancake Week, we thought now would be a good time to break away from the Bisquick and bust out the 1970s Joy of Cooking. To quote Elisabeth, “The results – magic.”

Ingredients:

Pancakes

• 1 1/2 cups all purpose flour
• 1 tsp. salt
• 3 Tbsp sugar
• 1 3/4 tsp. baking powder
• 2 eggs
• 3 Tbsp melted butter
• 1 to 1 1/4 cups milk
• In our case, blueberries and chocolate chips
• 1/4 tsp. vanilla extract

Eggs & bacon

• 4 eggs
• 1/2 cup shredded cheese
• Splash milk
• Thick cut bacon

Directions:

Pancakes

• Sift flour and combine with other dry ingredients. Sift again.
• Combine wet ingredients in a separate bowl.
• Quickly mix liquid ingredients into the dry ingredients.
• Using a 1/3 cup measuring cup, spoon batter onto hot griddle or pan.
• Flip pancakes once you see bubbles forming along the top and sides.
• Test with toothpick or fork for doneness. No batter should stick if cooked thoroughly.

Eggs & bacon

• Break four eggs into mixing bowl and whisk.
• Add in any seasonings that you desire and add a splash of milk.
• Scramble in pan over medium heat and add cheese once eggs are cooked and cover pan so cheese melts.
• For bacon, place strips on griddle set to 350 degrees or medium high heat pan. Cook flipping occasionally until starting to brown.
• Place bacon on paper towel to remove any excess grease.